Recipe

Kids recipe-Veg-Sabudana Puffs

2007-07-16T17:50:00.000-07:00

Ingredients:

Salt to taste
1 tsp Cornflour
1 cup Sabudana
Oil for deep frying
1 tsp Cumin seeds
2 green chopped Chillies
1 tsp Ginger-Garlic paste
1 Potato boiled and mashed
1 tbsp chopped Coriander leaves

Method:
Wash the sabudana and soak in water for an hour.
Mix in all the ingredients mentioned above. Make flat round cutlets.
Heat oil in a deep pan. Fry cutlets on medium heat till golden brown.
Drain on tissue and serve hot with tomato sauce or chutney.

Kids recipe-Veg-Beetroot Cutlets

2007-07-16T17:48:00.000-07:00

Ingredients:

Lime juice
Salt to taste
2 Bread slices
½ cup boiled Peas
Pinch of Black Pepper
250 gm boiled Potatoes
2 tsp Ginger-Garlic paste
2 chopped Green Chillies
1 Beet root boiled and grated
½ cup chopped Coriander leaves

Method:
Mix all boiled veggies and mash it together.
Add all the spices with salt.
Soak bread slices in water for a second. Squeeze out the water and add the crumbled bread to the mixture.
Knead smoothly, make into flat round or oval shapes and shallow fry on both sides.

Makes 8-10 cutlets

Kids recipe-Veg-Cucumber Sandwiches

2007-07-16T17:46:00.000-07:00

Ingredients:

4 tsp Butter
2 Mint leaves
½ Green Chilli
10 slices Bread
½ tsp Black Pepper
20 slices of Cucumber

Method:
Mince the mint leaves very fine.
Add the black pepper with minced mint leaves and chilli to butter.
Mix thoroughly and apply to bread slices.
Place cucumber slices in between the bread slices to make a sandwich.
Remove the edges and cut diagonally to get triangles.
Garnish with a slice of orange and fresh mint leaves.

Serves 5

Kids recipe-Veg-Spicy Cornflakes

2007-07-16T17:45:00.000-07:00

Ingredients:

1 tbsp Oil
Salt to taste
½ tsp Sugar
½ cup Peanuts
1 tsp Lime juice
¼ cup Almonds
½ cup Kishmish
4 cups Cornflakes
1 tsp Cumin seeds
¼ cup Cashewnuts
½ tsp Chilli powder
¼ tsp Turmeric powder

Method:
Heat oil in a large pan. Add cumin seeds and wait till it sizzles.
Add kishmish and nuts. Stir well. Lower the heat and Mix in the chilli powder, tumeric powder lime juice, sugar and salt.
Immediately add the cornflakes and stir well for 3-4 minutes.
Cool completely before storing.

Kids recipe-Veg-Cheese Macaroni

2007-07-16T17:42:00.000-07:00

Ingredients:

600 ml Milk
25 gm Flour
25 gm Butter
1 tsp Mustard powder
300 gm short Macaroni
Salt and ground Black Pepper
50 gm grated Parmesan cheese
100 gm grated Cheddar cheese
50 gm grated Mozzarella cheese

Method:
Cook the macaroni in a large saucepan of lightly salted water according to the packet instructions. Drain thoroughly.
Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring for 30 seconds.
Gradually whisk in the milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
Stir in 75 gm (rest for topping)of the cheddar, and all of the mozzarella cheese and parmesan cheese until melted.
Season to taste.

Kids recipe-Veg-Granola

2007-07-16T17:41:00.001-07:00

Ingredients:

1 cup Oil
2 cups Honey
2 cups Kishmish
8 cups Rolled Oats
2 cups Wheat germ
2 cups Sesame seeds
2 cups chopped Almonds
4 cups shredded Coconut
2 cups dried Apricots, chopped
2 cups Sunflower seed, unsalted

Method:
Preheat oven to 300° F.

Combine honey and oil, set aside.
In a large pan or pot combine oats, coconut, almonds, seeds and wheat germ. pour honey mixuture over oats. Spread in a baking pan(s) bake for 45 min. stirring 3 of 4 times thought the baking time. Stir in the apricots and raisins when removed from the oven.
Serve with creamy curd or milk, or enjoy by itself.
Cool, store in an airthight container.

Kids recipe-VegRoasted Pumpkin Seeds

2007-07-16T17:36:00.000-07:00

Ingredients:

1 tsp Salt
2 tbsp Oil
2 cups Pumpkin seeds

Method:
Preheat an oven to 350° F.
Rinse the seeds well in cold water, rinse away fibrous strings, and pat thoroughly dry.
Transfer to a large bowl and add the Vegetable oil and Salt, stirring well to coat the seeds with the oil.
Spread the seeds on a baking sheet in a single layer.
Bake until crisp and golden, 12 to 15 minutes.
Taste for seasoning and add more Salt if desired.

Kids recipe-Veg-Caramel Corn

2007-07-16T17:28:00.000-07:00

A Christmas special snack made in oven with popcorns, margarine and corn syrup
- ½ tsp Salt
  ½ Cup Margarine
  15 Cups Popcorns
  1 Cup Brown sugar
  ½ sp Baking powder
  ¼ Cup light Corn syrup

Method:

Preheat oven to 200 degrees.

Divide popcorns between two ungreased baking dishes.

Heat brown sugar, margarine, corn syrup and salt until it simmers; stir constantly.

Remove from the heat and add baking powder.

Pour mixture over the popcorns, stir until coated well. Bake for 1 hour, stirring every 15 minutes.

Note: For a nutty version, decrease the popped corn to 12 cups and add 1-½ cups walnuts or pecans, or almonds to each pan.

SOUPS-Chicken-Vegetable Chicken Soup

2007-06-19T04:49:00.000-07:00

Ingredients:
250 gm boneless, skinless Chicken breast
1 tbsp Olive oil
Hot Chilli sauce
1 chopped Onion
1 cup Cauliflower
1 tsp Garlic paste
¾ cup sliced Carrots
4 cups Chicken broth
2 cups chopped Tomatoes
1 cup fresh Spinach leaves
Salt and freshly ground Black Pepper to taste
Method:
In a large saucepan, heat oil.
Sauté chicken until slightly brown.
Remove chicken to a bowl.
Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.
Return chicken to the pan along with cauliflower, tomatoes and broth.
Simmer, partially covered, for 20-25 minutes.
Stir in spinach and seasonings and simmer for an additional 5 minutes. Tip: Chicken livers won't spatter if you prick them first with a fork before cooking.

SOUPS-Chicken-Chicken-Rice Soup

2007-06-19T04:47:00.000-07:00

Ingredients:
3/4 cup boiled Chicken pieces
½ cup Rice
2 tbsp Butter
2 tbsp Maida
1½ cup Milk
1½ cup Water
Salt as per taste
1 chopped Onion
¼ cup chopped Celery
Black Pepper powder as per taste
Method:
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire. Mix properly butter and maida in a separate vessel and then add 1 cup milk to make a smooth paste
Add the paste to the rice mixture. Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and half a cup of milk and stir continuously.
Add pepper powder and salt. Put on fire for 5 minutes.
Serve hot. Tip: Chicken livers won't spatter if you prick them first with a fork before cooking.

SOUPS-Chicken-Chicken Noodle Soup

2007-06-19T04:45:00.000-07:00

Ingredients:
6 tbsp Butter
1 cup Celery, diced
3 tbsp Dill, chopped
1 cup Carrots, diced
6 cups Chicken broth
1 cup cooked Chicken
½ cup Onion, chopped
1¼ cups sliced Mushrooms
½ tsp Black Pepper, grounded
2 cups cooked wide Egg Noodles
Method:
In a large pot, heat butter over low heat until melted.
Add carrots, celery, onions and pepper. Cook and stir over medium heat about 5 minutes.
Add mushrooms and cook 2 to 3 minutes longer or until carrots are tender.
Add broth. Heat until hot.
Add chicken and noodles. Heat 2 to 3 minutes longer.
Add chopped dill. Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

SOUPS-Chicken-Chicken and Almond Soup

2007-06-19T04:42:00.001-07:00

Ingredients:
1 tsp Salt
450 ml Water
1 Carrot, sliced
4 Coriander Sprigs
250 ml Light Cream
50 gms Frozen Peas
½ tsp Shredded Ginger
75 gms Unsalted Butter
75 gms Ground Almonds
1 Spring Onion, chopped
1 tbsp Chopped Coriander
1 fresh Green Chilli, chopped
½ tsp crushed Black Peppercorns
115 gms Chicken, skinned, boned & cubed
Method:
Melt the butter in a large karahi or deep round-bottomed frying pan (skillet), and saute the leek with the ginger until soft.
Lower the heat and add the ground almonds, salt, peppercorns, chilli, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh coriander.
Remove from the heat and allow to cool slightly. Transfer the mixture to a food processor or blender and process for about 1½ minutes. Pour in the water and blend for a further 30 seconds.
Pour back into the saucepan and bring to the boil, stirring occasionally. Once it has boiled, lower the heat and gradually stir in the cream. Cook gently for a further 2 minutes, stirring ocassionally.
Serve garnished with the fresh coriander sprigs. Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

SOUPS-Chicken-Chicken and Palak Soup

2007-06-19T04:38:00.000-07:00

Ingredients:
1 tbsp Ghee
2 tsp Cumin seeds
8 Curry leaves, torn
250 ml Boiling Water
1 tbsp Ginger, grated
1 tsp ground Turmeric
2 tsps Coriander seeds
½ tsp Fenugreek seeds
1.25 litres Chicken stock
2 pods of Garlic, crushed
300 gms Onions, chopped
2 tsp Black Mustard seeds
400 gms Potatoes, chopped
2 tbsp Tamarind concentrate
2 dried Red Chillies, chopped
Tiny pinch Asafoetida powder
1 kg Spinach, rougly chopped
100 gms Coconut Milk powder
200 gms Masoor daal (Red Lentils), rinsed, drained
Method:
Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed.
Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly.
Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute.
Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes.
Using a handheld mixer, blend soup mixture until pureed.
Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through. Tip: Freeze chicken bones to use in soups or stocks.

SOUPS-Vegetarian-Daal (lentil) Soup

2007-06-19T04:36:00.000-07:00

Ingredients:
¼ cup Moong daal
2 cups Water
¼ tsp Cumin seeds
1 tsp Butter or Ghee
A pinch of Asafoetida
A pinch of Turmeric powder
Lime juice according to taste
Salt, Black Pepper powder as per taste
Method:
Pressure cook washed gram till very soft.
Keep aside 1 tbsp boiled Moong. Blend the rest, after cooling.
In a pan, heat butter add cumin seeds. When they splutter add the asafetida and moong soup.
Add salt, turmeric, lime and pepper.
Boil for 10 minutes. Add left over 1 tbsp whole moong , boil till thick enough for soup.
Serve hot. Tip: Don't discard the water in which the vegetables are soaked or cokked. Use it in making soup.

SOUPS-Vegetrian-Vegetable Soup

2007-06-19T04:34:00.000-07:00

Ingredients:
4 cups Milk
1 cup Water
1 tbsp Maida
2 tbsp Butter
1 Onion, chopped
Salt and Black Pepper to taste
200 gms chopped Beans, Carrots, Potatoes
Method:
Boil the vegetables in water on medium heat for 7-8 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry.
Add the flour and milk. Stir well.
Now add the vegetables and water. Mix well and keep on medium heat for 5 minutes.
Season with salt and pepper. Tip: Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired.

SOUPS-Vegeterian-Almond-Dill Spinach Soup

2007-06-19T04:33:00.001-07:00

Ingredients:
4 cups Milk
1½ cups Curd
1 tsp Pepper
3 tsp Dill weed
10 cups Spinach
½ cup Onion, minced
¼ cup Almonds slivered
2 tsp Lemon peel grated
Method:
Chop fresh dill weed and toast slivered almonds.
In blender container or food processor bowl combine about one-third of the fresh spinach, half of the milk, the onion, dill, pepper and lemon peel.
Cover and blend or process till nearly smooth.
Add another third of the spinach; cover and blend or process till smooth. Pour the mixture into a large storage container.
In the blender or food processor combine remaining spinach, remaining milk, and the curd, cover and blend or process till nearly smooth. Stir into the mixture in the storage container. Cover and chill till serving time.
Serve in bowls and top with almonds. Tip: Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired.

SOUP-Vegeterian-Chestnut Soup

2007-06-19T04:25:00.000-07:00

Ingredients:
1 tsp Oil
4 cups Water
½ tsp Nutmeg
1 Onion, diced
½ cup Soya milk
Pinch of Cinnamon
Pinch of Caraway seed
500 ml vegetable Stock
250 gm Chestnuts, soaked overnight
Method:
Cook chestnuts in the water for 30 to 60 minutes until soft.
Add stock cube, caraway seeds, nutmeg and cinnamon to the chestnuts while they are being cooked.
Fry onion in oil at low to medium heat until soft and transparent.
Transfer onion to chestnut mixture.
Remove from heat when chestnuts are soft. Let cool for 10 minutes. Add soya milk and cream.
Blend all the ingredients to a smooth consistency.
Bring mixture to a slow boil and serve. Tip: Use cooked and puréed vegetables as natural thickeners for soups and sauces in place of butter, flour and cream. Cooked potatoes are good thickeners for soup.

SOUPS-Vegetarian-Carrot Soup

2007-06-19T04:11:00.000-07:00

Ingredients:
1 cup Milk
3 tbsp Butter
1 large Onion
3 cups Water
1 tsp Garlic paste
2 tsp Lemon juice
2 tsp Tomato paste
½ tsp ground Cumin
10-12 Carrots, sliced
¼ cup Potatoes, diced
Salt and pepper to taste
½ tsp Coriander powder
Coriander leaves for garnishing
Method:
In a large saucepan melt butter
Add the onion and garlic and fry on medium low heat.
Add the carrots and fry (do not to brown).
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil.
Cover and simmer gently for 30 minutes.
Blend in a food processor.
Pour the soup in a clean pan, add milk and slowly bring to boil.
Garnish and serve immediately.Serves: 4

SOUPS-Vegeterian-Tomato Soup

2007-06-19T04:08:00.000-07:00

Ingredients:
1 Onion
1 tbsp Oil
¼ cup Milk
Salt to taste
6 Tomatoes
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
Coriander leaves
1 tsp cream for garnishing
Black Pepper powder to taste
Method:
Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden.
Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture if required.
Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes on a low heat.
Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required.
Add the chopped coriander leaves.
Serve very hot garnished with a dash of cream.Serves: 4 Tip: Add a little soda bi carb while steaming or boiling green vegetables for retaining fresh green color.

SOUPS-Vegetarian-Coriander Soup

2007-06-19T04:07:00.001-07:00

Ingredients:
1 tbsp Oil
2 tsps Lime Juice
1 tsp Garlic, chopped
1 tsp Ginger, chopped
¼ tsp Turmeric powder
¼ tsp Red Chilli powder
½ tsp Coriander powder
50 gms Onions, chopped
40 gms Tomatoes, chopped
½ tsp Cumin seeds, crushed
2 tsps Coriander leaves, chopped
Salt to taste
Method:
Heat oil, crackle cumin seeds
Add ginger and garlic, and saute well.
Add onions and cook further, add all the dry powder masala and cook over low heat.
Add tomatoes and half cup of water and cook till done.
Season with salt and fresh with lime juice and chopped coriander leaves. Tip: Use cooked and puréed vegetables as natural thickeners for soups and sauces in place of butter, flour and cream. Cooked potatoes are good thickeners for soup.

Snacks-potato salad

2007-06-13T00:17:00.000-07:00

Ingredients:
1 tsp Paprika
8 Spring Onions
250 ml Mayonnaise
Salt and Pepper to taste
1 tbsp Chives to Garnish
1 hard boiled Egg, optional
700 gms Small sized Potatoes
Method:
Bring a large pan of lightly salted water to boil. Add the potatoes to the pan and cook for 10-15 minutes or until they are just tender.

Drain the potatoes in a colander and rinse them under cold running water until they are completely cold.

Drain them again thoroughly. Transfer the potatoes to mixing bowl a mixing bowl and set aside until required.

Using a sharp knife, trim and slice the spring onions thinly on the diagonal.
Chop the hard boiled egg.

Combine the mayonnaise, paprika and salt and pepper to taste in a bowl. Pour the mixtures over the potatoes.

Add the spring onions and egg to the potatoes and toss together.

Transfer the potato salad to a serving bowl, sprinkle with snipped chives and a pinch of paprika.

Cover and leave to chill in the refrigerator until required. Tip: Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

Snacks-Palak Pakoras

2007-06-13T00:15:00.000-07:00

Ingredients:
500 ml Oil
200 gm Besan
500 gm Spinach
1 tsp Garlic paste
1 tsp Garam Masala
1 tsp Mango powder
Salt, Red Chilli to taste
4-5 green Chillies, paste
3 medium sized Onions, sliced
Method:
Wash, clean and cut the spinach finely.
Sift the besan and add spinach, onion, green chilli paste, garlic paste, garam masala, salt, red chilli and the mango powder.
Mix all the ingredients together till the spinach leaves a little moisture. Add a sprinkling of water if the batter is not smooth and wet. If it is smooth, don't add water.
Heat oil to smoking point. Drop spoonfuls of batter into the oil .
Fry 5-6 pieces at a time till golden brown and crisp on both the sides.
Drain on absorbent paper. Serve hot with tomato sauce or green chutney. Tip: To prevent boiled potatoes from sticking to the grater, always apply little oil on the grater.

Snacks-Papdi chaat

2007-06-13T00:08:00.000-07:00

Ingredients:
½ tsp Salt
25 gm Ghee
2 tsps Green Peas
½ tsp Cumin seeds
25 gm Sweet Curd
½ tsp Chaat Masala
½ tsp Garam Masala
½ tsp Cumin powder
A pinch of Black Salt
½ tsp Ginger Chutney
100 gm Refined Flour
A pinch of Asafoetida
½ tsp Ginger, julienned
½ tsp red Chilli Powder
100 gm Potatoes, boiled
A pinch of Coriander powder
Method:
Mix the flour with ghee and salt and sufficient water to make tight dough.
To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.
Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.
Put the roundels of deep fried papdi on top of the potato green pea mixture.
Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.
Check for seasoning and serve cold.